Pho with noodles and ribeye

Halve the unpeeled onions. Heat a soup pan and place the onion halves with the cutting edge down on the bottom of the pan. Let them turn dark brown to almost black in 4 minutes and remove from the pan. Pour 2 1/2 liters of water in the same pan, add the soup meat and bring to the boil. On low heat, hold for 20 minutes against boiling. Wait until foam starts and remove it with a slotted spoon. Repeat this 4 times or until no new foam is added. Add the roasted onions, ginger, cloves, garlic, 2 tbsp fish sauce and the cinnamon stick. Hold on for 2 hours at low heat.

Dampen a clean tea towel and place in a colander. Put the colander on a clean soup pot and pour the stock through it. Return the stock to the heat and season with the extra fish sauce.

Cook the noodles according to the instructions on the package. In the meantime, remove the soup meat from the colander and cut it fine. Divide the chopped meat over 4 large soup bowls. Divide the noodles, bok choy and bean sprouts over them.

Cut the ribeye into very thin slices and place on the vegetables in the bowls. Pour over the hot stock and sprinkle with the coriander, the basil and some of the spring onions. Serve the rest of the spring onions separately. Delicious with a slice of lime and some rings of red pepper.